Fish fillet baked in pastry

For the dough:
- 230 grams of milk
- 20-30 g of yeast
- 1 tbsp. l. sugar
- 1 egg
- 1/2 h. L. salt
- About 550 grams of flour - flour gradually added until the desired consistency of the dough
- 1-2 tbsp. l melted butter

For frying:
- 30-50 g of sunflower oil
- 1 carrot
- 2 medium onions
- Salt

For the filling:
- 4 pieces of fish fillet
- Salt and pepper to taste

Grate carrots, onions cut into half rings and fry gently in a pan with vegetable oil, salt and pepper, let cool to heat.

Yeast dissolve in warm milk with sugar, add the flour, egg, butter, salt and knead the dough, as in pies. Cover with a damp towel and place in a warm place and let go 30-45 minutes.

Then divide the dough into 4 equal parts, roll ovals, put in the middle of each oval fish fillets. Fish with salt and pepper to taste. Chilled fillets put zazharku.

The edges of the oval cut oblique stripes (herringbone) in a 1-1, 5 cm wide, as indicated on the photo. Strip twist as pigtail - see. Photo. Take the form of a fish. Post rasstoyatsya 10-15 minutes. Lubricate the loosening of the egg and bake in the oven at 180 degrees until golden brown.


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